The Cultivation of Pineapple Juice Natural Ferment

Name: The Cultivation of Pineapple Juice Natural Ferment
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 24g Rye flour; 35g pineapple juice; 272g Shimizu

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

From dusk to early morning, she is always quiet, quietly accumulating strength.
When dawn broke, she began to sing softly, and after noon, she sang loudly and unrestrainedly, all the way forward, straight into the sky.

I have been thinking about natural ferment for many years, and I have not been able to get it. I always feel that it takes more time and energy. Yeast needs regular feeding, and time seems to be too late. And the most important thing is that once the yeast starts to feed, it must be continued. Yeast is raised every day and bread is made every day. Once it stops, the yeast will die. Where can you eat bread every day? Just hang on all the time.
Until the beginning of this summer, I opened "The Apprentice Baker" to see what bread was still unfinished. Suddenly discovered that there are a few more breads, and you can proceed to the chapter of sourdough bread-I have always wanted to put it at the end, and slowly and carefully ponder it. I was about to finish the few breads, but I suddenly changed my mind and decided to advance the sourdough—since this period of time is relatively free, and since the summer is warm, if it is pushed to the future, I am afraid that there will be neither time nor warmth.
There are exactly two pineapples, and I will make the seed of "The Apprentice Baker" after the juice is beaten. After pondering over and over, calculate the approximate amount of yeast seeds needed for those sourdough bread, and then push back the minimum amount of seed liquid. Looking at those small numbers, it really feels like a family. Can it succeed with so little? Only after trying it will I know. And as a result, it actually became. Wait patiently and wait carefully. Although sometimes the feeding is delayed because of other things, I finally harvested the bottle of high bulge, spitting bubbles.
Natural yeast will really go crazy. Looking at the bottle of bubbles, I suddenly made a crazy decision-to finish those sourdough bread in the fastest time. What should I do if I can't eat it? Freeze up! eat slowly. . . . "

Ingredients

The Cultivation of Pineapple Juice Natural Ferment

1. Ingredients for the first day: 24 grams of rye flour, 22.7 grams of pineapple juice

The Cultivation of Pineapple Juice Natural Ferment recipe

2. Pour pineapple juice and rye flour into a clean bowl,

3. Stir evenly to form a ball,

4. Put it into a measuring cup, mark the position of the top of the dough with a sticker, cover the cup, and let it stand at room temperature for 24 hours.

5. The next day, the dough swelled slightly.

6. Ingredients for the second day: 12.8 grams of high-gluten flour, 11.3 grams of pineapple juice.

7. Mix the starter from the first day with the ingredients from the second day,

8. Stir evenly to form a soft and moist dough.

9. Put it into a measuring cup and mark the position of the top of the dough with a sticker. Cover the cup and let stand at room temperature for 24 hours.

10. On the third day, the dough expanded to about 1.5 times its original volume. Take half.

11. Ingredients for the third day: 29.6 grams of high-gluten flour, 22.6 grams of water,

12. Mix half of the starter from the previous day with the raw materials from the third day,

13. Stir evenly to form a moist dough.

14. Put it in the cup and continue to mark the height of the dough with glue. Cover the lid and leave to ferment for 24 hours.

15. On the fourth day, the starter swelling was not obvious. Throw away half of the fermented seeds and save half for use.

16. Ingredients for the fourth day: 29.6 grams of high-gluten flour, 22.6 grams of water,

17. Mix half of the starter with the ingredients of the fourth day,

18. Stir well.

19. Put it in a cup, mark the position of the dough with adhesive stickers, close the lid, and leave it to ferment at room temperature for 4-24 hours.

20. The volume of the dough doubled. The seed liquid culture is completed, and the foam starter is made.

21. Foaming starter materials: 99 grams of seed liquid, 227 grams of high-gluten flour, 227 grams of water

22. Pour flour, water and seed liquid into a bowl and mix well.

23. Put it into a container, close the lid, and ferment for about 6 hours at room temperature.

24. The foaming starter is foaming,

25. The volume expansion is twice the original volume.

26. The surface is full of bubbles, put it in the refrigerator overnight, and it can be used the next day.

Tips:
All material consumption needs to be converted according to actual conditions.
The prepared foaming starter can be used immediately, and refrigerating overnight will make the bread produce a richer taste.
The unused starter needs to be fed regularly to maintain its activity.